I used about 50 briquettes of Kingsford, about done.
This is for 4.5 lb of chicken and 1.25 lb of skirt steak (I grilled the skirt steak, added for picture)
Do y'all have a ratio of briquettes to lb of meat y'all swear by? I'm pretty close on this one, but a lot of times I end up wasting charcoal.
by PentaStealz
4 Comments
I tend to always fill a chimney no matter how much I’m cooking. When the food is finished I close the vents and use whatever charcoal is left to top off the chimney next time I cook.
I go by the surface area I want to heat. My grill is oval, most of the time I’m only heating one side. A full charcoal starter chimney does the trick. My grill is also very efficient and will put the coals out with all vents closed. I reuse about 30% of the charcoal each cook.
Unfortunately I’m more of a go with my gut type of person when it comes to this stuff so I can’t help you.
Just here to appreciate you trying to mot go overboard with charcoal. I’ve gotten too much flack from people crying I don’t use enough charcoal but I’m always trying to use just enough instead of wasting.
You have to consider the amount of heat required too. Limiting the number of briquettes will limit the max temperature of the system.
I would suggest a mass vs mass ratio instead of number of briquettes vs mass of meat. However, this does not consider the shape and mass of each item being cooked.
This optimization has a lot of variables. I would suggest reusing coals and work on adjusting your vents to temp then close the vents when finished.